These are tasty little treats, which make for a light dessert at the end of a big meal.
You will need:
4 egg whites (medium, each weighing 30g).
225g caster sugar
Makes 10-12 medium meringues:
Preheat oven to 110C and line a baking sheet with a non-stick parchment
Whisk the egg whites until stiff and dry
Add a table spoon of sugar for each egg white and whisk after each addition until stiff
Add half the remaining sugar and whisk in, localised whisking, will turn shiny and glossy
Add the rest of the sugar and gently fold in
Using a cookie cutter (it’s sizer will determine the size of your finished meringue), draw an outline of an egg on baking parchment
Flip the parchment over (to avoid the pen/pencil) and pipe mixture onto the baking sheet
Bake for 35 minutes to an hour (depending on the size) until the meringues lift off easily of the paper
Leave to cool and then decorate with lemon curd – to resemble an egg